Chef's Corner
Welcome to the Chef's Corner!!
As the chef here at Ciro's, I'm frequently approached by guests who have questions about how our food is prepared, and about the techniques used in preparation. Obviously there are some things you just can't do at home, given that most home kitchens don't have the professional equipment that we have at our disposal. Don't be intimidated though, because with a little adaptation, almost anything can be achieved.
In this section, I'll give you some valuable hints, and answer your email questions about some of the techniques we use to create the wonderful dishes served here at the Bistro. Feel free to email us with your questions, or better yet...ask for me when you come in and I'll be more than happy to help you in whatever way that I
can or e/mail your questions/suggestions to sales@cirosbistro.com.
Q & A
Dear Chef,
I've been to Ciro's many times and really love your chicken marsala. I went out and got all the ingredients you told me to and tried making it at home but when I put the chicken in the pan, it always sticks. How do I prevent this from happening? Should I be using a different kind of pan for this type of cooking??
Janie DiGiacomo
East Stroudsburg, Pa
Dear Janie,
Sauteeing is a big mystery to a great many people. It's no secret that the high temperatures required to sear meats can easily make them stick, especially if you're not using a non-stick teflon-type pan. Here in the restaurant, it's next to impossible to use coated cookware, simply because even the best non-
stick pan won't stand up to the amount of mileage we put on them. To ensure that your chicken doesn't stick, here are a few steps you can take.
1) Be sure the pan is HOT.
2) Add COLD oil to the hot pan.
3) DREDGE the chicken (or whatever else you may be sauteeing) in flour (coat it
on both sides).
4) SHAKE the pan gently and frequently while searing your chicken to a light brown color.
Remember Janie, sauteeing is a skill that requires attention. If you're going to sautee anything, be sure that you have the time to cook uninterrupted and avoid having to walk away from the stove. If you do have to walk away, make sure to remove the pan from the burner until you can finish. With practice, you'll be sauteeing like a pro in no time.
In the next few months, we'll be offering a professional line of cookware available only to Ciro's customers at fantastic prices. Look for it at www.cirosbistro.com, or look for the display at the front of the restaurant. It's exactly the same cookware we use here in the restaurant.
Thanks for writing!!
Chef Bill
